Turmeric Lentil Curry

I have to admit, I’m not quite ready for fall yet (granted I didn’t have a real summer), but I’m willing to see the positives and embrace the season! I can wear my nice coats again, snuggle up on the couch with a cup of tea on a rainy day, go to museums on the weekends and savour warm soups & curries!

And this turmeric lentil coconut curry is the perfect dish to usher in fall. It’s savoury, nourishing and super healthy. Coconut for the sweetness, lentils for the protein and turmeric for an extra immune system boost. You can either puree it very thin and eat it as a soup, or leave it a bit chunky and enjoy it as a curry with rice.

In a large pot, heat the coconut oil and sauté the onion, garlic, and ginger over medium heat for 2-3 minutes, or until the onions are transparent.

Add the turmeric and red pepper flakes to the pot and sauté for another minute, then add the carrots, sauté for another minute, and add the lentils and water. Cover the pot and bring it up to a boil, then turn the heat down to low and simmer for 20 minutes.

When the lentils are soft, add the coconut milk and carefully blend a part of the warm soup with an immersion blender until about half of the soup is pureed (or all of it if you want it completely smooth).